Italian Summer Vegetable Stew

• porce: 6 servings
• celkový čas: 50 minutes

Ingredience

2 tablespoons extra-virgin olive oil, plus more to serve

1 medium yellow onion, chopped

2 medium celery stalks, sliced

3 medium garlic cloves, minced

3 ripe plum tomatoes (about 12 ounces), cored and chopped

1 small Italian eggplant (about 8 ounces), trimmed and cut into ½-inch cubes

1 medium zucchini (about 8 ounces), trimmed and cut into ½-inch cubes

8 ounces Yukon Gold potatoes, unpeeled, cut into ½-inch cubes

Kosher salt and ground black pepper

1/4-1/2 teaspoon red pepper flakes

1 cup lightly packed fresh basil, shredded

Pokyny

In a 12-inch skillet over medium, heat the oil until shimmering. Add the onion, celery and garlic; cook, stirring occasionally, until the vegetables begin to soften, 3 to 4 minutes.

Add the tomatoes, eggplant, zucchini, potatoes, 1 teaspoon salt, ½ teaspoon black pepper and the pepper flakes. Stir to combine, then cover, reduce to medium-low and cook, stirring occasionally, until lightly saucy and a skewer inserted into the potatoes meets no resistance, 30 to 35 minutes.

Off heat, stir in the basil, then taste and season with salt and pepper. Serve drizzled with additional oil.